Description
A fresh and satisfying salad with juicy chicken, crisp veggies, and a creamy dressing, perfect for any meal.
Ingredients
- 2 pieces Bone-in Chicken Breasts
- 2 tablespoons Vegetable Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 3 tablespoons Almond or Peanut Butter
- 2 tablespoons Honey
- 3 tablespoons Rice Vinegar
- 2 tablespoons Soy Sauce
- 1 tablespoon Toasted Sesame Oil
- 1 clove Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 1 teaspoon Chili Pepper Sauce (Sriracha), optional
- 2 cups Green and Red Cabbage, shredded
- 1 medium Carrot, julienned
- 4 cups Romaine Lettuce or Curly Salad Greens, chopped
- 1 cup Edamame, optional
- 2 tablespoons Sesame Seeds, optional
- 1 cup Sliced Almonds, optional
- 1 cup Tangerines, segmented
- ¼ cup Fresh Cilantro, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the chicken breasts and pat them dry. Rub the chicken with vegetable oil, kosher salt, and black pepper. Place them on a baking sheet and roast in the oven for about 25-30 minutes, until the internal temperature reaches 165°F (75°C). Let the chicken cool, then shred it into pieces.
- In a bowl, mix the almond or peanut butter, honey, rice vinegar, soy sauce, toasted sesame oil, minced garlic, grated ginger, and chili pepper sauce if using. Whisk until smooth to create the dressing.
- In a large bowl, combine the shredded cabbage, julienned carrot, chopped romaine, edamame, and tangerine segments. Drizzle the dressing over the salad, tossing everything together gently.
- Serve in individual bowls, topping each with sliced almonds, sesame seeds, and chopped cilantro.
Notes
For quicker preparation, use leftover rotisserie chicken. Adjust the dressing to your taste by adding more honey or soy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian